1. Pour the chocolate, butter, and vegetable oil into a bowl together, put it in the microwave oven for a minute and then take it out and stir well, then add the fine sugar and stir.
2. Add a small amount of milk to the bowl several times and add it to the next time after mixing to avoid separation of oil and water.
3. Add the two eggs in two batches, and add the next one after mixing well. Just mix them thoroughly.
4. Add vanilla extract, if you don’t have it, you can leave it alone, but it tastes better.
5. Sift the low-gluten flour, cocoa powder, and baking powder, and use a zigzag technique to stir until no flour particles are visible, and then put it into a piping bag for later use.
6. Squeeze the batter into the paper cup mold and make it 80% full. If you want the muffin's explosive head, squeeze it to nine minutes full.
7. Sprinkle high-temperature chocolate beans on the surface of the batter, put it into the preheated oven, and bake at 180 degrees for 20 minutes.
Tips:If you want a lighter taste, you can replace the cocoa powder with the same amount of low-gluten flour.
